RECIPE ESSENTIALS
- Serves: 30 cookies
- Cooking temperature: 200°C for wood, 190°C for gas
-
Cooking time: 9-12 minutes
INGREDIENTS
- 150g salted butter, softened
- 220g milk chocolate (or 50/50 dark and milk chocolate)
- 225g all-purpose plain flour
- 90g soft dark brown sugar
- 70g granulated sugar
- 1 large egg
- ½ tsp bicarbonate of soda
- 1 tsp vanilla extract
Method
Day 1
Roughly chop the chocolate into chunks. Combine the flour and bicarbonate of soda in a mixing bowl.
Cream the butter and the sugar in a separate bowl. Once well beaten, add in the egg and vanilla extract and beat to combine.
Add the flour and soda to the mixture, stirring until just combined. Add the chopped chocolate, stirring slowly so the chunks are evenly distributed.
Cover the bowl with cling film and pop in the fridge overnight. This gives the mixture time to rest and develop its soft, chewy texture.
Day 2
If you’re cooking with wood, light your oven and aim for 280°C. Once the temperature has dropped down to 200°C you are ready to cook. If you’re cooking with gas, heat to 190°C.
Meanwhile, line a flat baking tray with baking parchment. Remove your cookie mixture from the fridge and, using an ice cream scoop, scoop balls of dough onto the tray. Space them evenly, leaving a bit of room around each one, as the cookies will flatten and expand as they melt and cook.
Place the tray in the oven and bake for 9-12 minutes. Keep an eye on the cookies to ensure they don’t burn. You may need to rotate the baking tray to make sure they cook evenly. The cookies will be ready when they just about look cooked, when you remove from the oven they will look slightly underdone, but this is what we want for thick chewy cookies.
Repeat the process until you have run out of dough!
